Fragrant with garlic, cumin and dried pasilla chiles, this hearty chili gets its con carne from Mexican chorizo and ground beef.
What You Need
Original recipe yields 8 servings
3 cups water
6 dried pasilla chiles, stemmed, seeded
1 can (28 oz.) diced tomatoes, undrained, divided
2 cloves garlic
1 lb. lean ground beef
1/2 lb. Mexican chorizo, casing removed
1 onion, finely chopped
2 tsp. ground cumin
1 tsp. chili powder
2 cans (15 oz. each) pinto beans, rinsed
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
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Let's Make It
Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.
Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.
Serve topped with cheese.
If you prefer a spicier chili, do not remove seeds from pasilla chiles before using as directed.
For large crowds, fill a muffin tin with various chili toppings, such as chopped jalapeño peppers, BREAKSTONE'S or KNUDSEN Sour Cream, onions, and your favorite KRAFT Shredded Cheese, for easy serving.
Thin prepared chili with water if a thinner consistency is desired.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 29g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.